Scentilentil Journey

As promised, here is the recipe for Scentilentil Journey, from the Loonyspoons Collection cookbook by Janet and Greta.

Ingredients

1/2 cup reduced fat sour cream or plain greek yogurt

1/2 tsp curry powder

1 tbsp olive oil

2 garlic cloves, minced

1/2 cup chopped onion 

3 cups sliced mushrooms

1 1/2 chopped carrots

4 cups vegetable broth

1 cup dried red lentils

1 cup dried quinoa

3 tsp ginger root

1 1/2 tsp cumin

1 tsp tumeric

1 1/2 tsp coriander

1/2 tsp ground pepper and salt

2-3 cups chopped spinach

1/2 cup chopped green onion

Instructions

1) In a small bowl, mix sour cream and curry powder together and put in the fridge until ready to use.

2) In a large saucepan, heat olive oil, add garlic, onion, mushrooms and carrots.  Cook for about 5 minutes, stirring often until veggies are softened.

3) Add broth, lentils, quinoa, ginger root, cumin, tumeric, coriander and pepper.  Bring to a boil, reduce heat, cover and let simmer for 20 minutes stirring occasionally.  

4) Stir in spinach and add green onions.  Cover and simmer for 3-4 minutes, until quinoa and lentils are tender.  Remove from heat and serve immediately.

Serve with a dollop of sour cream mixture on top!

Enjoy!